Bean Sprouts with Tofu Puff

Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010.

Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients.

Bean sprout, or properly known as mung bean sprout, is a healthy food that is loaded with vitamins, minerals, and it’s absolutely cholesterol free. It’s used extensively in Asian food—in noodles, stir-fries, and vegetarian dishes. However, as good as it sounds, bean sprouts are not common outside of Asia. The crunchy and refreshing good taste are pleasing and it’s a taste that is easy to acquire.

This bean sprouts recipe is good with either porridge or steamed rice. It’s super easy to prepare and you can make it with salted fish, too, if you like. Otherwise, substitute tofu puff with bean curd (tofu) for a more substantial meal.

I’m a big fan of “tofu puffs,” as you call them. They can be so crispy on the outside, and so flavorful with the right sauces…and of course bean sprouts are an Asian staple. Thanks for sharing another great recipe!

This recipe looks divine! But I have one question – where do the tofu puffs come from? They aren’t listed as an ingredient in the recipe, and I can’t find a recipe for them on the site. Is this something you buy pre-made? Help! Thanks!

Love the recipe and would like to try it with salted fish even more. Do you have any tips
for novices like me with salted fish? How to prepare, what to buy etc? Happy New
Year to all….and Happy Eating!

I love ‘taugeh’! When we were kids, the only thing I did when helping in the kitchen was cleaning ikan bilis (dried anchovies) and breaking the ‘tails’ off from the bean sprouts. Btw, i see you have left the ‘tails’ intact :)

Stuff like this is simply the best. It reminds me of sitting at the dinner table with my family growing up. There are so many versions of stir-fried bean sprouts and tofu, but the simple ones are always the best.

Btw, my sister bought me a grill maker. She said it is going to help me to lose weight because I don’t need to cook with a lot of oil and I can grill food with high protein like chicken, fish etc. Can you share some recipes that can cook on a grill maker?

Looks tasty! I love bean sprouts – to me, they’re a must in certain Asian recipes! Like, could you imagine pho without them? I can’t! It just wouldn’t be the same. This sounds like something I could snack on for a long while.

I have a post lined up regarding Tow Gay! For me, I have to remove the roots, which usually give a raw unpleasant taste and I think that is an acquired taste. Your bean sprouts looks very crunchy indeed.

my amah used to stir fry bean sprouts (with roots removed by whatever grandchild could be coerced into doing so hahhaha) with just garlic and at the last moment, add scallions and dash of sesame oil. heaven!!

Hi
I’m new to this website.
Find all your recipes extremely right for my style, simply realistic, very traditional, ingredients are simple, cooking style so real, ingredients are not hard to find. In other words, easy to whiff out but idea, combinations and taste are exciting.
I’m impressed.
And curious – are you traditional chinese malaysian or singaporean?
My guess is you are a malaysian cook cos lots of traditional fantastic ideas.
Thank you for this great website.